Steps

1. Thoroughly rub 250g chicken thighs with 2 tsp curry powder, a pinch of salt, and a pinch of coarsely ground pepper. (Key Tip! Marinating the chicken with spicy seasoning enhances its umami.)
   🕒 01:07
2. Heat 3 tbsp vegetable oil in a frying pan.
   🕒 01:53
3. Add 1/2 chopped onion to the frying pan and sauté until softened.
   🕒 02:09
4. Push the onions to the side of the pan, add the marinated chicken to the empty space, and sear until golden brown and fragrant. (Key Tip! Searing the onions and chicken separately ensures optimal cooking and crispiness for each.)
   🕒 02:28
5. Once the chicken is browned, add 1 clove grated garlic and 1 clove grated ginger and sauté briefly until fragrant. (Key Tip! Garlic and ginger can burn easily, so add them after searing the chicken and sauté until fragrant.)
   🕒 03:12
6. Once fragrant, add an additional 2 tsp~1 tbsp curry powder and mix well with the oil.
   🕒 03:27
7. Mix everything together.
   🕒 03:53
8. Add 200g canned whole tomatoes and scrape the browned bits from the bottom of the pan while mixing.
   🕒 04:16
9. Season with salt to taste.
   🕒 04:51
10. Add 1/2 cup milk for richness.
    🕒 05:10
11. Simmer until thickened.
    🕒 05:49
12. Add 2 tsp~ honey for deeper flavor.
    🕒 05:59
13. Simmer for a little longer.
    🕒 06:30
14. Once everything is well combined, turn off the heat and add 20g butter. (Key Tip! Adding butter after turning off the heat preserves its aroma and maximizes its flavor.)
    🕒 06:32
15. Serve in a bowl and enjoy!
    🕒 07:21